Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1/4 cup unsalted butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped carrot
- 1/4 cup slivered almonds
- Salt and pepper to taste
For the Café de Paris Sauce:
- 1/2 cup unsalted butter, softened
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large saucepan, melt the butter over medium heat.
3. Add the onion, celery, and carrot and sauté until softened, about 5 minutes.
4. Add the rice and stir to coat with the butter and vegetables.
5. Pour in the broth and bring to a boil.
6. Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes or until the rice is tender and the liquid has been absorbed.
7. Remove from heat and let stand for 5 minutes.
8. Fluff the rice with a fork and stir in the slivered almonds.
9. To make the Café de Paris Sauce, combine the softened butter, Dijon mustard, parsley, tarragon, chives, capers, cornichons, lemon juice, salt, and pepper in a small mixing bowl.
10. Whisk until well combined.
11. Serve the rice pilaf with a dollop of Café de Paris Sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Cook the rice pilaf over medium heat and serve at room temperature. The Café de Paris Sauce can be made ahead of time and stored in the refrigerator until ready to use.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 330
Fat: 26g
Carbohydrates: 21g
Protein: 5g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Pecans or walnuts can be used instead of almonds.
- Chopped pickles can be used instead of cornichons.
Variations:
- Add cooked chicken, shrimp, or vegetables to the rice pilaf for a complete meal.
- Use different herbs and spices in the Café de Paris Sauce to customize the flavor.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent clumping.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Let the rice stand for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftover rice pilaf can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice pilaf, place it in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the rice pilaf in a large serving bowl and top with a dollop of Café de Paris Sauce. Garnish with fresh herbs or slivered almonds.
Garnishes:
Fresh herbs, slivered almonds, or chopped scallions can be used as garnishes.
Pairings:
This rice pilaf pairs well with roasted chicken, grilled fish, or sautéed vegetables.
Suggested side dishes:
Serve this rice pilaf with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the rice is too dry, add a splash of broth or water and stir to combine.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
Make sure to store leftover rice pilaf in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Rice pilaf is a traditional Middle Eastern dish that has been enjoyed for centuries.
Flavor profiles:
This rice pilaf is savory and nutty, with a rich and flavorful Café de Paris Sauce.
Serving suggestions:
Serve this rice pilaf as a side dish or main course for a delicious and satisfying meal.
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